Recipe: Buttermilk Pecan Pie

[Big Jim]

This is from Cooks.com
BUTTERMILK PECAN PIE

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Read more about it at www.cooks.com/rec/view/0,181,157181-229196,00.html
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1/2 c. butter
1 1/4 c. sugar
2 tsp. vanilla
3 eggs
2 tbsp. flour
1/4 tsp. salt
1 c. buttermilk
1 c. chopped pecans
1 (9 inch) unbaked pie shell

Preheat oven to 300 degrees. Cream butter and sugar, adding 1/2 cup sugar at
a time. Blend in vanilla. Stir in eggs, one at a time.

Combine flour and salt; add small amount to mixture at a time. Stir in
buttermilk. Sprinkle chopped pecans in bottom of pie crust, then pour the
custard mixture over the chopped pecans. Bake for 1 1/2 hours. This is best
served at room temperature.

Big Jim

[BuzzD]

that looks good will have to give it a try next---here is the one I
made--from cooks country mag
Old-Fashioned Pecan Pie
10/2009

Regular or mild molasses tastes best in this pie. Use your favorite pie
dough or our Single Crust Pie Dough recipe.

Serves 8 to 10
1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter , cut into 1/2-inch pieces
1/2 teaspoon Salt
6 large egg yolks , lightly beaten
1 1/2 cups toasted and chopped pecans
1 (9-inch) unbaked pie shell (see note), chilled in pie plate for
30 minutes

1. MAKE FILLING Adjust oven rack to lowest position and heat oven to 450
degrees. Heat sugar, syrup, cream, and molasses in saucepan over medium
heat, stirring occasionally, until sugar dissolves, about 3 minutes.
Remove from heat and let cool 5 minutes. Whisk butter and salt into
syrup mixture until combined. Whisk in egg yolks until incorporated.

2. BAKE PIE Scatter pecans in pie shell. Carefully pour filling over.
Place pie in hot oven and immediately reduce oven temperature to 325
degrees. Bake until filling is set and center jiggles slightly when pie
is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then
refrigerate until set, about 3 hours and up to 1 day. Bring to room
temperature before serving.

[Big Jim]

I've some pies with maple syrup and to this old Southern Boy, pecan pie made
with maple just don't taste right.
I ate ir.
BJ

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[Sherman Watkins]

I read someplace that pecan pie was a creation of Karo syrup in the 1920s to help market their product.  Combine that with the fact that maple syrup and pecans don't exactly originate from the same part of the country suggests that Old Fashioned may not describe a lot of pecan pie recipes.

--
Sherm
Smoking in Montana's Banana Belt

[Big Jim]

I don't use Karo either. I like Pure Cane syrup.

BeeJay

[John Mitchell]

Take your Pick as to what is correct.

Pecan pie is a sweet pie made primarily of corn syrup and pecan nuts. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine.^[1] Most pecan pie recipes include salt and vanilla as flavorings.^[2] Chocolate and bourbon whiskey are other popular additions to the recipe.^[3] Pecan pie is often served with whipped cream.^[4]

[edit] New Orleans Pecan Pie

Tradition holds that the French invented pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans.^[5] It is sometimes referred to as "New Orleans pecan pie," adding an aura of French cuisine to a home-cooked comfort food.^[6] Attempts to trace the dish's origin, however, have not found any recipes dated earlier than 1925, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include it before 1940.^[7]

The makers of Karo syrup popularized the dish and many of its recipes. Karo Syrup's own website contends that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife.^[8]

[edit] Cultural context

Pecan pie is often mentioned in American literature (and television) as associated with Thanksgiving, Christmas, and other special occasions; for example:

Tonight was the monthly meeting and potluck dinner of the Lost River Community Association... Frances had brought two covered dishes, one a green-bean casserole, the other a macaroni and cheese, and several desserts. Mildred, who had prepared fried chicken and a pork roast, heard the phone ringing, but ignored it... After another trip to the car for two cakes and three pecan pies, the phone was still ringing.

—Fannie Flagg, 2004^[9]

The only kitchen item I usually bring to Italy is plastic wrap... This time, however, I have brought one bag of Georgia pecans and a can of cane syrup, pecan pie being a necessary ingredient of Christmas.

—Frances Mayes, 1997^[10]

Dooley handed them a basket stuffed with fruit, nuts, candy, a tinned ham, and a pecan pie. "Merry Christmas!" he said.

—Jan Karon, 1996^[11]

[ni...@parkaq.com]

3 words to bliss. Buttermilk. Pecan. Pie. We will be trying this in the new year. Thanks to the rest of you for the variations as well


Sent via BlackBerry by AT&T

[John Shotsky]

As a cookbook collector, I have a number of quite old cookbooks, dating back to about 1895. I started looking through them and the first mention of Pecan Pie showed up in "The Lily Wallace New American Cook Book", published in 1946. That recipe follows:

 

Pecan Pie (2750)

3 eggs

1/2 cup sugar

1 cup corn sirup (spelled that way)

1/8 teaspoon salt

1 teaspoon vanilla

1/4 cup butter or fat, melted

Plain pastry (No. 2701)

1 cup pecans

 

Beat eggs. Add sugar, sirup, salt, vanilla and butter or fat. Line pie pan with plain pastry. Put in pecans in a layer. Add mixture. Bake in moderate oven (350F) 50 to 60 minutes. The nuts will rise to top and form a crusted layer.

 

Plain Pastry (2701)

2 cups flour

3/4 teaspoon salt

2/3 cup shortening

 

Mix and sift flour and salt. Cut in the shortening with a knife. Add only water enough to hold the ingredients together. Do not knead. Divide dough in 2 parts and roll out thin on a slightly floured board. Line a pie pan with one-half of the pastry. Pinch pastry with the fingers to make a fancy edge and prick bottom and sides with a fork. Bake in a very hot oven (460F) 10 to 15 minutes. For a 2 crust pie, line pie pan with pastry, put in a filling, cover with top crust and bake as directed for pies. If a less rich pastry is desired, use only 1/2 cup shortening. Yield: 2 pastry shells. Flaky pastry (No. 2702) may be used wherever this is called for.

 

And for good measure:

Flaky Pastry (2702)

2 cups flour

1 teaspoon salt

2/3 cup shortening

 

Mix and sift flour and salt. Cut in 2 tablespoons of the shortening with a knife. Add enough water to make a stiff dough. Roll out in an oblong piece on a slightly floured board and dot with bits of shortening, using 1/3 of the remaining quantity. Fold over ends to the center and fold again to make 4 layers. Press ends together and roll out. Dot again with shortening, fold and roll. Repeat this process a third time. Chill thoroughly. This pastry may be used wherever plain pastry (No. 2701) is called for.

 

Enjoy!

John

[Bill Martin]

On Dec 26, 2010, at 11:44 AM, John Shotsky wrote:

As a cookbook collector, I have a number of quite old cookbooks, dating back to about 1895. 

Dang, John, I think you might be even older than Big Jim Whitten.

Bill

Well, that didn't work out. I thought I'd turn my house into a coffeeshop and intellectual salon. Everyone said my logic was bad and my arguments sucked. I had to shut it down because it had gotten a reputation as a house of ill refute.

.....Scot Murphy

[tmorro never knows]

Hey John,

Do you have "Red Flannel Hash and Shoo Fly Pie"?  One of my faves.

Paul

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From: John Shotsky <jsho...@gmail.com>
To: smoker...@googlegroups.com
Sent: Sun, December 26, 2010 9:44:58 AM
Subject: RE: [BBQ] Recipe: Buttermilk Pecan Pie

[John Shotsky]

I didn't say I STARTED dating then. J

 

I used to be only half as old as you, but now I've almost caught you! Isn't THAT depressing!

John

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Bill Martin
Sent: Sunday, December 26, 2010 9:59 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Recipe: Buttermilk Pecan Pie

 

On Dec 26, 2010, at 11:44 AM, John Shotsky wrote:

--

[Bill Martin]

ROFL!!!

[John Shotsky]

I don't, but a quick review shows it would be interesting to read.

John